Sweet Potato Black Bean Enchilada Bake

$- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 medium red onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and pepper, to taste - 1 cup enchilada sauce (store-bought or homemade) - 8 corn tortillas - 1 cup shredded cheese (cheddar or a Mexican blend) - Fresh cilantro, for garnish (optional) When measuring ingredients, accuracy is key. Use a dry measuring cup for items like corn and cheese. Use a liquid measuring cup for enchilada sauce. For sweet potatoes, peel and chop them into even-sized pieces. This helps them cook evenly. Rinse and drain the black beans well to remove excess salt. Don’t have sweet potatoes? Use regular potatoes or butternut squash instead. If you need a bean swap, try pinto or kidney beans. You can replace corn with diced bell peppers or zucchini. For a dairy-free option, use vegan cheese or skip the cheese entirely. If you can't find enchilada sauce, use salsa or a mix of tomato sauce with spices. {{ingredient_image_1}} Start by gathering all your ingredients. You need two medium sweet potatoes, a can of black beans, corn, a red onion, garlic, and some spices. Peel and dice the sweet potatoes. Rinse and drain the black beans. Dice the onion and mince the garlic. This prep makes cooking easier and faster. 1. Preheat your oven to 375°F (190°C). This helps cook the enchiladas evenly. 2. Boil the diced sweet potatoes in salted water for 10-12 minutes. They should be tender. Drain and set aside. 3. In a large skillet, add a splash of olive oil. Sauté the onion over medium heat for about 5 minutes. It should look translucent. 4. Add the minced garlic and cook for one more minute. Then, stir in the sweet potatoes, black beans, corn, and spices. Mix well and cook for 3-4 minutes. This step melds all the flavors together. 5. In a greased 9x13 inch baking dish, spread a thin layer of enchilada sauce on the bottom. This prevents sticking. 6. Fill each corn tortilla with the sweet potato mixture. Roll it up and place it seam side down in the dish. Repeat until you fill the baking dish. 7. Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle shredded cheese on top for that gooey goodness. 8. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes. Look for melted and bubbly cheese. 9. Let the dish cool for a few minutes before serving. Garnish with fresh cilantro if you like. - Use warm tortillas. This makes them easier to roll without tearing. - Don't overfill the tortillas. A little filling goes a long way. - If you have leftover filling, serve it on the side or save it for another meal. - For a fun twist, layer the filling and tortillas instead of rolling. This creates a delicious casserole style. To cook sweet potatoes just right, start by peeling and dicing them into small cubes. This helps them cook evenly. Boil them in salted water for 10 to 12 minutes. You want them soft but not mushy. Drain the sweet potatoes well before adding them to your mix. This keeps the bake from getting watery. Spices make this dish pop! I use cumin and chili powder for warmth. Smoked paprika adds a nice depth. Don’t forget to add salt and pepper to taste. Feel free to adjust these spices based on your taste. A pinch more of chili powder can give it a nice kick! Cheese brings it all together. Shredded cheddar works great, but a Mexican blend adds more flavor. You can also try pepper jack for some heat. Make sure to sprinkle cheese evenly on top before baking. This helps it melt perfectly, creating that delicious, bubbly crust. Pro Tips Use Fresh Ingredients: Fresh sweet potatoes and corn will enhance the flavor and texture of your enchiladas, making them more delicious. Customize Your Spices: Feel free to adjust the spices according to your taste. Add more chili powder for heat or a pinch of cinnamon for warmth. Cheese Variations: Experiment with different types of cheese, like pepper jack for a spicy kick or queso fresco for a milder flavor. Make Ahead: Prepare the filling and assemble the enchiladas a day in advance. Just cover and refrigerate until you're ready to bake! {{image_2}} To make this Sweet Potato Black Bean Enchilada Bake vegan, skip the cheese. Instead, use a dairy-free cheese or nutritional yeast. Both options add a cheesy taste without dairy. You can also enhance the flavors with avocado slices or fresh guacamole. This keeps your dish creamy and delicious while staying plant-based. You can boost the nutrition of this bake by adding more veggies. Try diced bell peppers, zucchini, or spinach. These add color and crunch. Just sauté them with the onion and garlic for best results. This makes the dish even more filling and fun! While enchilada sauce is great, you can switch it up. Try salsa, green sauce, or even a homemade tomato sauce. Each adds unique flavors to the dish. If you want a spicy kick, use a chipotle sauce. Experimenting with sauces can change the whole vibe of your enchilada bake! After enjoying your Sweet Potato Black Bean Enchilada Bake, let it cool. Place leftovers in an airtight container. Store it in the fridge for up to three days. This helps keep the flavors fresh and tasty. To reheat, preheat your oven to 350°F (175°C). Cover the dish with foil to keep it moist. Bake for about 15-20 minutes, or until heated through. You can also use a microwave. Just heat in short bursts, checking often to avoid overcooking. If you want to save some for later, freezing works great! Let the bake cool completely. Cut it into portions and wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer-safe bag. It can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge before reheating. Yes, you can easily make this dish gluten-free. Just choose gluten-free corn tortillas. Most enchilada sauces are gluten-free too, but check the label. This way, everyone can enjoy the meal. You can add heat in many ways. Use more chili powder for a kick. Try diced jalapeños for fresh spice. A dash of hot sauce boosts flavor too. Experiment with spices like cayenne or chipotle for different tastes. This dish pairs well with many sides. A fresh green salad works great. You can also serve it with avocado slices for creaminess. Rice or quinoa adds more texture and flavor. Enjoying it with a dollop of sour cream is a tasty option too! In this blog post, we covered the key ingredients for sweet potato black bean enchiladas. We went over measurement details, substitutes, and the cooking method. I shared tips for cooking sweet potatoes and enhancing flavors. You also learned about vegan options and storage info. Remember, you can customize this dish in many ways. Enjoy experimenting with flavors and ingredients. Make it your own and have fun!$

Sweet Potato Black Bean Enchilada Bake

A delicious and hearty enchilada bake filled with sweet potatoes, black beans, and topped with cheese.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 medium red onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
0.5 teaspoon smoked paprika
to taste salt and pepper
1 cup enchilada sauce (store-bought or homemade)
8 corn tortillas
1 cup shredded cheese (cheddar or a Mexican blend)
optional fresh cilantro, for garnish

Instructions

Preheat your oven to 375°F (190°C).
In a medium pot, boil the diced sweet potatoes in salted water until tender, about 10-12 minutes. Drain and set aside.
In a large skillet over medium heat, add a splash of olive oil and sauté the diced onion until translucent, about 5 minutes. Add in minced garlic and cook for an additional minute.
Stir in the cooked sweet potatoes, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Mix well and cook for 3-4 minutes to heat through and meld flavors.
In a greased 9x13 inch baking dish, spread a thin layer of enchilada sauce along the bottom.
Take a corn tortilla, fill it with the sweet potato and black bean mixture, roll it up and place it seam side down in the baking dish. Repeat until you fill the baking dish with all the tortillas.
Pour the remaining enchilada sauce over the top of the rolled tortillas, then sprinkle with shredded cheese evenly across the dish.
Cover the dish with foil (to prevent burning) and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Once done, remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro if desired.

Notes

Garnish with fresh cilantro for added flavor.

Keyword black beans, enchiladas, sweet potatoes, vegetarian